No Oil No Nut Vegan Pepper Jack Vegan Cheese

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Did you know that you can make a no-oil vegan cheese with oats? It even melts and is sliceable!!
This process takes about 10 - 15 minutes to make and about 20 minutes to set up. It's easy and all you need is a blender
There are 2 ingredients you may need to buy, but you can make dozens of batches of this cheese with them - vegan lactic acid for an extra boost to the sharpness and kappa carrageenan to make it sliceable.
You can try agar in place of the carrageenan, but the texture will be a little different. You can skip the lactic acid and just add a teaspoon of apple cider vinegar instead.
Please note that some links may be affiliate links. That means that I may receive a fee at no additional cost to you. Thank you for supporting my work by buying through my links.
Get the Druids Grove Carrageenan here: amzn.to/3jaGnUW
They seem to be out of vegan lactic acid on Amazon but I found it here: jessedesigner.com/grocery-gou...
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Опубликовано:

25 июл 2024

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Комментарии : 100

@elkedrayton6057 Год назад

Just bought the 2 Ingredients I need to make vegan cheese, looking forward to making my own cheese from now on instead of buying that expensive one from the Store. Thank you Ms Kathy

@CharGC123 9 месяцев назад

Kathy, I have mobility issues with my right hand (botched surgery!) and make a huge mess trying to whisk with my left, so whenever I make a cheese, after blending well, I pour it into my 3 cup silicon round and steam it in the Instant Pot for a half hour or so to set everything. (covered to keep condensation off the surface). It may seem soft when you first remove it, but cooling and refrigerating firm it up nicely! So much easier for me, and no burnt pot to scrub! (Electric burners are so hard to regulate!) Oh yeah, I don't use acids for the tart cheesy flavor, I just like to ferment the mix covered on the counter for 12-48 hours (depending on ambient temps, taste as you go) with various amounts of added yogurt, miso, and either the brine from fermented veggies or rejuvelac. I get a nice variety of interesting flavor variations, it's like having an edible science experiment!

@KathyHesterVeganRecipes 9 месяцев назад

I love that!

@ayadela4169 9 месяцев назад

I love your style, down-to-earth attitude and wonderful creativity! Thank you!

@seattlejayde 7 месяцев назад

Great work!

@robina3064 8 месяцев назад

Adding this recipe to my list of must make!Can't wait to try it. Thank you Kathy. For for your endless ideas and recipes.💛

@kgirl1019 Год назад

Incredible. You are an amazing lady and I am so happy I found you. You always amaze me. I cannot wait to Wow my family with this cheese

@tappihaney8211 10 месяцев назад

I’ve watched this several times. Today I finally made it. It’s delicious! Thank you so much.

@KathyHesterVeganRecipes 10 месяцев назад

I’m so glad you liked it!

@lindabentley8578 Год назад

Thank you for all the hard work you do!. You are such a good teacher and recipe designer. Very talented in all areas. Thank you for forging the way to help us live vegan without harming animals. Love it!

@KathyHesterVeganRecipes Год назад

🥰

@jackiesibblis3793 3 месяца назад

Thank you so much Kathy. Really enjoyed Stacey yesterday. Making this today.

@donnavondenbosch8413 Год назад

You make me feel so comfortable like I can`t fail! Thanks

@KathyHesterVeganRecipes Год назад

Yay!

@leishamanburgh9779 Год назад

Ah love it 😄😄 "everything will be the devil eventually" waaays you are so right on that and what the science is telling us each and every day , i love how you give substitutes as well...most vegan cheeses purport to use nutritional yeast but i like how you suped up the flavour with mustard ...for that extra tanginess i try the olive brine as well...thank you miss ..am yet to try oat milk , for me mostly almond and soy but you give me a prognosis and bird eye view of the outcome for oat milk

@cindynelson7313 Год назад

Awesome video and recipe I’m go into to try it Thank you 😊

@KathyHesterVeganRecipes 10 месяцев назад

Thank you!

@radhanadevi 2 месяца назад

thank u for the education on carrageenan ;)

@user-dt3hk7fu8w Год назад

Ooh looks really good

@Sweettomatovine 7 месяцев назад

Looks delicious ❤

@carrie1163 11 месяцев назад

I love your book "The Ultimate Vegan Cookbook for the Instant Pot". It's wonderful. Love quick, easy and delicious recipes! Thank you!

@KathyHesterVeganRecipes 10 месяцев назад

Thank you so much!

@misspssoutherndelights6425 7 месяцев назад

I enjoyed watching you. Cheese looks great!!

@KathyHesterVeganRecipes 7 месяцев назад

Thank you!

@Radiancegrace 7 месяцев назад

And right before my eyes you arise - synchronicity of the universe 🙏🏻

@fionadale8044 11 месяцев назад

Hi Kathy, you are AMAZING! Thank you for all you do. I made your recipe and was disappointed that it didn't firm up. I ended up putting in the microwave 3 minutes at a time until it firmed up! Thought I would share...

@KathyHesterVeganRecipes 11 месяцев назад

Get idea to add extra cooking after it was in the pan to form it!

@debrashambo3277 Год назад

I made this using a combination of oats and cashews. It was delicious!

@KathyHesterVeganRecipes Год назад

I'm so glad you like it!

@pixiegardner8094 2 года назад

That looks delicious. I just need to get the carageenan - shouldn't be too difficult - I live in Ireland! Maybe I'll need to drive down to the coast though, ha, ha.

@KathyHesterVeganRecipes 2 года назад

I want photos if you do - lol!

@chicablah8101 9 месяцев назад

You can use pectin to substitute kappa carrageenan

@mmacneill4242 7 месяцев назад

This looks wonderful - my husband will love! Wondering, as I have arthritis in my hands, if hand mixer on low could be used to stir until thickened - I think recipes says 7-9 minutes? Maybe I will try

@KathyHesterVeganRecipes 7 месяцев назад

I think that could work. Let me know how it does. I wonder if you could cook it in a high speed blender but it would be beyond awful to clean if it works.

@carolynblakeney966 6 месяцев назад

I have no problem with waiting for a solid cheese recipe to 'complete'. So I just automatically refrigerate freshly made block cheese recipes overnight, no exceptions. If I want an instant cheese I will do a sauce or melt (i.e., liquid cheeses). We have to understand that solid cheeses take longer than liquid cheeses to be complete and ready to use!

@bonniewilliams9171 4 месяца назад

Looks great! I don't have carrageenan. is there a substitute?

@user-uq7ek4ti3l 5 месяцев назад

I made this and it was very thick when in the blender. I did learn to have my 🌶️ peppers ready when you start on the stove. Came out okay - delicious But mine was very thick before I put in the pot.

@KathyHesterVeganRecipes 5 месяцев назад

If you have a high-speed blender, it's best to stop blending before it starts to heat up. Else it starts the cooking proess.

@claricebridges2436 Год назад

I am so excited to have found this tutorial. I tried to go on the lactic acid site you suggested and was unsuccessful. How much ACV to use for the recipe in place of the other product?

@KathyHesterVeganRecipes Год назад

You can get it on Amazon here: amzn.to/3NXb6nA But maybe 1/2 tsp ACV to start with.

@jennifersteel4636 11 месяцев назад

Kathy TY for this video! Could this possibly be blended in a food processor instead of a blender? Often see food processing with drier ingredients and wondering what kind of consistency might come from a FP instead.

@KathyHesterVeganRecipes 11 месяцев назад

I haven't done it, but would give it a try. lease let us know how it comes out!

@karenhicks7816 2 года назад

Replay looks amazing

@KathyHesterVeganRecipes 2 года назад

Thank you!

@myrnabarr8103 11 месяцев назад

Can I use Agar Agar instead of carrageenan like your recipe

@jupru220 Месяц назад

You could grind the oats. Many people make their own oat flour. Just a thought.

@onexpressocafe1821 Год назад

Totally agree with you on that everything will be the devil eventually. One year its no and the next year it's yes for many of things I've seen. Moderation is key.

@jackiesibblis3793 3 месяца назад

So true Kathy.

@kefirheals7383 11 месяцев назад

I was able to catch all the measurements as you gave them, EXCEPT for the Salt. How much Salt? THANKS. Can't wait to try it. I'll have to check your channel for the recipe with the nuts. I think my husband would prefer the texture with it being made with the nuts.

@KathyHesterVeganRecipes 11 месяцев назад

1 1/2 tsp salt

@kefirheals7383 11 месяцев назад

@@KathyHesterVeganRecipes - THANKS -

@cosudu3002 Год назад

You were going to mention the substitute for lactic acid (or maybe you did and I missed it). I found the kappa carrageenan powder for not too bad a price but the lactic acid powder is way expensive, at least on Amazon Canada.

@KathyHesterVeganRecipes Год назад

You can use a little ascorbic acid or vinegar, but you'll need to do it to taste.

@cosudu3002 Год назад

@@KathyHesterVeganRecipes Ohhh ok. Thank you so much!

@elkedrayton6057 Год назад

I can't see the Recipe was it posted? Bought all the Ingredients through your link now I can't see it 😊

@jacquelinebodin46 7 месяцев назад

Bonjour Fécule de maïs et fécule de tapioca, est-ce pareil ? 😊 Merci.

@JazzedatHome 25 дней назад

Thank you for making this! I have blood sugar issues, so I can't do tapioca starch or ground up oats, but I'm thinking of trying to create a cheese with cashews and carageenan as the base. Any idea if that combination would work? I'm curious about using beans, too, though I am looking for something meltable for pizza, so my guess is that something fatty, like cashews, would work best.

@KathyHesterVeganRecipes 25 дней назад

You can use nuts for sure, and you could sub arrowroot for the tapioca

@JazzedatHome 24 дня назад

@@KathyHesterVeganRecipes Thanks re: the nuts. Unfortunately, arrowroot starch is very high glycemic, too. So, it's not any better than the tapioca starch, in terms of creating a blood sugar spike/insulin response.

@debramaslov5661 Год назад

What size is your mold Kathy? Also, did it need to be greased? Thank you for great recipe!

@KathyHesterVeganRecipes Год назад

I did not grease it and am unsure of the size. I think it's a 2 or 3 cup container.

@debramaslov5661 Год назад

Thank you!

@Equinox1.5 Год назад

You might be able to use agar-agar instead of carrageenan to solidify the cheese, although it might need to be worked differently.

@KathyHesterVeganRecipes Год назад

You can use it and you do have to tweak the recipe for sure.

@auntsally3041 9 месяцев назад

I think potato starch maybe worth a try too.

@VibratingYourSoul 2 года назад

Did I miss the kappa carrageenan substitute? I didn’t hear you say it.

@KathyHesterVeganRecipes 2 года назад

You can experiment with agar agar, I think the powder is supposed to work best.

@VibratingYourSoul 2 года назад

@@KathyHesterVeganRecipes thank you

@jocaroljames Год назад

So, can it be stored in the freezer? How long??

@KathyHesterVeganRecipes Год назад

I haven't tried it in the freezer, so I'm not sure.

@karenmicheletti5691 2 года назад

Where can I find this recipe is it on your website?

@KathyHesterVeganRecipes 2 года назад

It is not up yet, but should be next week if all goes as planned.

@Vanessa-yn4dx 9 месяцев назад

Can you use an immersion blender to stir in the pot on stive

@KathyHesterVeganRecipes 9 месяцев назад

Probably if you are really careful- any splashing would create bad skin burns

@Vanessa-yn4dx 9 месяцев назад

@@KathyHesterVeganRecipes thanks!!!

@maryconner9577 Год назад

What is the name of that whatever that can upset the stomach? Kara or cara?

@KathyHesterVeganRecipes Год назад

Kappa carrageenan powder, though it is only if you are sensitive to it. The brands I recommend are food grade and you should only cook with food-grade materails.

@maryconner9577 Год назад

@@KathyHesterVeganRecipes Thank you for the quick response. I stumled on your channel and I'm glad I did. Looking forward to watching past posts and future ones. I'm sort of new vegan and most recipes I've tried dont taste very good. Peace and love

@KathyHesterVeganRecipes Год назад

@@maryconner9577 I'm here if you need me

@alexballar Год назад

Is the ingredients with measurements listed anywhere for this?

@kefirheals7383 11 месяцев назад

I wrote them down and she talked, but she didn't list them in the notes. She gave all the measurements except for the salt amount. I have to post a question to see if anyone knows the amount. It was: 2 cups water, 1/2 cup Rolled Oats, 1/4 cup Nutritional Yeast, ?? Salt, 1 1/2 tsp. Lactic Acid (or Vinegar), pinch Mustard powder, 1/4 tsp each of Onion powder and Garlic powder. The thickener was 3 Tbsp Tapioca Flour or Starch, 3 Tbsp Kappa Carageenan. 1/2 med Jalapeno and some Chili Pepper Flakes/Seeds.

@pattyclarkson3 Месяц назад

I doubled the recipe, therefore, I doubled the starch and agar. It got so thick while blending, the blender was having a tough time. Should I still heat it? It's very thick and rubbery. Will it harden without heating it up. I guess I'm going to find out. 😁

@KathyHesterVeganRecipes Месяц назад

It depends on how much it cooked in the blender. I would cook just to make sure. If you have a high speed blender and it gets hot, it will start to thicken.

@suzee5212 2 года назад

what was in the oven? I must know!!

@KathyHesterVeganRecipes 2 года назад

This is from a class and it was taquitos! You can sign up here if you want: kathyhester.podia.com/vegan-tex-mex-flautas

@valerieescabi6104 2 года назад

Hi Kathy 💖🙏🏻💖

@KathyHesterVeganRecipes 2 года назад

Hi back!

@moniqueprouten9109 Год назад

Does Agar agar work the same as the carageenan???

@KathyHesterVeganRecipes Год назад

I haven't used it myself, but have some students who have. I suspect the texture is not as firm though.

@moniqueprouten9109 Год назад

@@KathyHesterVeganRecipes your answer just triggered my mind that I made some zuchinni cheese a while back with agar agar. Yes it was sliceable and grateable but was a bit softer than what yours looked like.😊